What? Why hasn’t she used an appropriate adjective?! IS THE WORLD ENDING? No, as a matter of fact, I have searched high and low for the perfect brownie recipe and NOTHING has turned out this perfect. So I’m not going to complicate it by writing double chocolate brownies. Or decadent chocolate brownies. Or Sinful dark chocolate brownies. Let’s be honest, when you think of the word brownie. There’s only one specific taste that comes to mind. In our repository of sense and taste, brownie refers to a flaky crust with a dense chewy beginning, a soft middle and a deep rich chocolate satisfaction.
I have never come across a brownie recipe so good and so successful. Believe me, I’ve tried so many now, I’ve lost count. So here it is. In all its unadulterated glory. The recipe is adapted slightly from Mary Berry’s cookbook. It is not mine. I LOVE YOU MARY. I love you for giving me the happiness and joy of making a brownie in my own goddamn kitchen. Having it warm, washed down with milk. I love you.
- 275 g softened butter (not melted, just softened)
- 375 g castor sugar
- 4 eggs
- 75 g cocoa
- 100 g chocolate chips (I used chopped up chocolate- because lazy)
- 100 g flour minus 1 tsp (just take a tsp of flour out after measuring)
- 1 + 1/4 tsp baking powder
Preheat the oven to 180 C fan, 160 C gas. Line your baking tin with wax paper or if using newspaper, grease slightly.
Measure all the ingredients except chocolate chips into a large bowl – sieve the flour, sugar and cocoa before use. Beat until evenly blended. Add chocolate chips and blend again. The mixture will be thick and sludgy.
Transfer to baking tin and spread evenly into the corners of the tin with a spatula.
Bake for 40-45 minutes in the oven till a skewer inserted in the middle comes out clean. The brownies should have a wonderful crust and be soft and moist in the middle.
DON’T EAT THEM ALL BY YOURSELF.
You’ll mess up 2016 in January, I tell ya.
GLOMP – perfect with a glass of cold milk!